不同贮藏温度对鲜切哈密瓜保鲜效果影响研究
Fresh-Keeping Effects of Different Storage Temperature on the Fresh-Cut Cantaloupe
摘要: 通过测定鲜切哈密瓜的初始冻结点温度，探究其最佳贮藏温度，并且模拟冷柜销售测定鲜切哈密瓜菌落总数变化，初步了解其货架期。结果表明：鲜切哈密瓜初始冻结点温度为−2.3℃~−2.8℃，通过−1℃、1℃、3℃贮藏对鲜切哈密瓜贮藏品质影响的研究发现，−1℃和1℃贮藏组比3℃贮藏组能更好地抑制鲜切哈密瓜菌落总数增长和延缓其含水率、硬度、可溶性固形物含量、POD活性的降低，同时1℃贮藏组比−1℃贮藏组能更好地保持鲜切哈密瓜的色泽、可滴定酸含量、感官品质和延缓粗纤维含量的增加。因此，综合分析确定(1 ± 0.5)℃为鲜切哈密瓜最佳贮藏温度。贮藏到第8 d时，3个贮藏组鲜切哈密瓜转移至(4 ± 0.5)℃模拟冷柜销售温度贮藏后，在贮藏1 d时，3℃贮藏组的鲜切哈密瓜菌落总数达6.2 lg(CFU/g)，即已失去商品价值。−1℃、1℃下贮藏的鲜切哈密瓜货架期分别约为3 d和5 d。因此，鲜切哈密瓜在1℃下贮藏，最长保质期可达到13 d。
Abstract: The optimum storage temperature was investigated by measuring the critical frozen point temperature of fresh-cut cantaloupe; the changes in microbial population of fresh-cut cantaloupe was determined by simulated refrigerator sales to have a preliminary knowledge of the shelf life. The results showed that the critical frozen point temperature of fresh-cut cantaloupe was −2.3˚C - −2.8˚C. Compared to the 3˚C treatment groups, −1˚C and 1˚C treatment group could better inhibit the colony growth and delay the decrease of moisture content, hardness, soluble solids content and POD activity. Meanwhile, the color, titratable acid content and sensory quality were better maintained and the increase of crude fiber content of fresh-cut cantaloupe was delayed in the 1˚C storage group than in the −1˚C storage group. Therefore, comprehensive analysis determined that (1 ± 0.5)˚C was the best storage temperature for fresh-cut cantaloupe. After 8 d of storage, the fresh-cut cantaloupes stored at −1˚C, 1˚C, and 3˚C were transferred to the cold room of (4 ± 0.5)˚C to simulate the refrigerator temperature during the actual sale stage. On the first day of the storage at 3˚C, the microbial population of fresh-cut cantaloupes were 6.2 lg(CFU/g), which means that cantaloupe had lost their commodity value. The shelf life of fresh-cut cantaloupes stored at −1˚C and 1˚C were approximately 3 d and 5 d respectively. Therefore, the longest shelf life of fresh-cut cantaloupe could be stored for 13 d at 1˚C.
文章引用：熊冬华, 林学亮, 邱万伟, 饶德超, 王则金, 黄莹. 不同贮藏温度对鲜切哈密瓜保鲜效果影响研究[J]. 农业科学, 2018, 8(7): 710-720. https://doi.org/10.12677/HJAS.2018.87107

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